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Chicken Enchiladas
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| 2-3 lb. | s chicken |
| 1 medium | onion |
| 2 cans | cream of chicken soup |
| 1 can | rotel |
| 1 pkg | flour tortillas |
| 1 pkg | shredded cheddar cheese, (8 oz. or so) |
Cook and debone chicken, reserve chicken broth. Cook chopped onion in 1 T. butter and some of the broth until translucent. Add soups, 1 can broth and rotel. Simmer 30 minutes.
Tear up tortillas and place in a greased 9x11 pan. Layer with chicken and cheese, then pour soup mixture over layered chicken and cheese. Top with more cheese. Bake at 350 for 30 minutes or until cheese melts.
I don't tear the tortillas up, I just roll the chicken and cheese inside just like enchiladas and then follow the recipe as it is.
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